Moroccan-Spiced Scallops With Tomato Couscous

The aroma of cumin and coriander always transports me back to my time exploring the vibrant spice markets of Marrakech. The air buzzed with a thousand scents, each telling a story of sun-baked earth, exotic travels, and culinary traditions passed down through generations. This recipe, with its fragrant Moroccan spices and sweet bursts of golden raisin, captures a bit of that magic – a simple dish elevated by the warmth and depth of those unforgettable flavors.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 1 1⁄2 cups water
• 1⁄2 cup golden raisins
• 1 cinnamon stick (3 inches)
• 1⁄2 teaspoon sea salt
• 1⁄8 teaspoon cayenne pepper or 1/8 teaspoon crushed red pepper flakes
• 1 cup Israeli couscous (also known as pearl couscous)
• 2 medium tomatoes or 2 medium green tomatoes, chopped
• 2 tablespoons chopped fresh mint
• 1 teaspoon finely shredded lemon peel
• 1 1⁄2 lbs small sea scallops
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1⁄4 teaspoon sea salt
• 1⁄8 teaspoon cayenne pepper or 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon extra virgin olive oil
• Mango chutney (optional)

Equipment Needed

• Medium saucepan
• Heavy large skillet (cast iron recommended)
• Medium bowl
• Measuring cups and spoons
• Cutting board
• Chef’s knife

Instructions

1. In a medium saucepan, bring the water, golden raisins, cinnamon stick, 1/2 teaspoon sea salt, and 1/8 teaspoon cayenne pepper (or crushed red pepper flakes) to a boil over medium-high heat.
2. Once boiling, stir in the Israeli couscous and reduce the heat to low.
3. Cover the saucepan and simmer for 10 to 12 minutes, or until the liquid is absorbed and the couscous is tender.
4. Remove the saucepan from the heat and discard the cinnamon stick.
5. Stir in the chopped tomatoes (or green tomatoes), chopped fresh mint, and finely shredded lemon peel. Set aside to keep warm.
6. Meanwhile, in a medium bowl, combine the sea scallops, ground cumin, ground coriander, 1/4 teaspoon sea salt, and 1/8 teaspoon cayenne pepper (or crushed red pepper flakes). Toss gently to ensure the scallops are evenly coated with the spices.
7. Heat the extra virgin olive oil in a heavy large skillet (cast iron works particularly well) over medium-high heat.
8. Working in batches to avoid overcrowding the pan, add half of the spiced scallops to the hot skillet.
9. Cook the scallops for 5 to 6 minutes, or until browned and opaque, turning once halfway through the cooking time. Be careful not to overcook the scallops, as they can become rubbery.
10. Remove the cooked scallops from the skillet and set aside. Repeat with the remaining scallops.
11. To serve, spoon the couscous mixture onto a platter.
12. Top with the cooked Moroccan-spiced scallops.
13. Serve immediately with mango chutney, if desired.

Expert Tips & Tricks

• Don’t overcrowd the pan: Cooking the scallops in batches ensures they brown properly instead of steaming. Overcrowding lowers the pan temperature and leads to uneven cooking.
• Pat the scallops dry: Before adding the spices, gently pat the scallops dry with paper towels. This helps them achieve a better sear.
• Spice it up: Adjust the amount of cayenne pepper (or crushed red pepper flakes) to your liking. If you prefer a milder flavor, reduce the amount or omit it altogether. For a more intense heat, add a pinch more.
• Cinnamon Infusion: For a deeper cinnamon flavor, consider gently toasting the cinnamon stick in a dry pan before adding it to the water.
• Acid Adjustment: If you find the dish needs a bit more brightness, squeeze a little fresh lemon juice over the couscous just before serving.
• Make Ahead: The couscous base can be made a few hours ahead of time and reheated gently. Wait to cook the scallops until just before serving for the best texture.

Serving & Storage Suggestions

Serve the Moroccan-Spiced Scallops with Tomato Couscous immediately after cooking for the best flavor and texture. The warmth of the couscous complements the tender scallops beautifully. A dollop of mango chutney adds a touch of sweetness and complexity that enhances the overall dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the couscous in a saucepan over low heat, adding a splash of water if needed to prevent it from drying out. Reheat the scallops separately in a skillet over low heat, being careful not to overcook them. While freezing is not recommended due to the texture of the scallops, the couscous base can be frozen for up to a month. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	413.5 kcal	N/A
Calories from Fat	48 g	12%
Total Fat	5.4 g	8%
Saturated Fat	0.7 g	3%
Cholesterol	56.3 mg	18%
Sodium	724 mg	30%
Total Carbohydrate	55.2 g	18%
Dietary Fiber	4.2 g	16%
Sugars	12.4 g	49%
Protein	35.5 g	71%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the Israeli couscous with quinoa or brown rice for a gluten-free option.
• Vegetarian: Replace the scallops with pan-fried halloumi cheese or roasted chickpeas.
• Spice Level: Adjust the amount of cayenne pepper or crushed red pepper flakes to your preference. You can also add a pinch of smoked paprika for a smoky flavor.
• Herbs: Experiment with different herbs like cilantro or parsley in place of or in addition to the mint.
• Vegetables: Add other vegetables to the couscous, such as diced bell peppers, zucchini, or eggplant.
• Fruit: Dried cranberries or apricots can be used instead of golden raisins.

FAQs (Frequently Asked Questions)

Q: Can I use regular couscous instead of Israeli couscous?

A: While you can use regular couscous, Israeli couscous (also known as pearl couscous) has a slightly chewy texture that works well in this dish. Adjust cooking time according to package directions if substituting.

Q: How do I know when the scallops are cooked through?

A: Scallops are done when they turn opaque and are firm to the touch. Be careful not to overcook them, as they can become rubbery.

Q: Can I make this dish ahead of time?

A: The couscous mixture can be made ahead of time and reheated gently. However, it’s best to cook the scallops just before serving to maintain their tender texture.

Q: What if I don’t have mango chutney?

A: If you don’t have mango chutney, you can serve the dish with a dollop of plain yogurt or a squeeze of lemon juice.

Q: Can I use frozen scallops?

A: Yes, but make sure to thaw them completely and pat them dry with paper towels before cooking. This will help them sear properly and prevent them from becoming watery.

Final Thoughts

I hope this recipe inspires you to bring a touch of Moroccan magic to your kitchen. Don’t be afraid to experiment with the spices and adjust the recipe to your liking. Whether you’re a seasoned chef or a beginner cook, I encourage you to give this dish a try. It’s a delicious and flavorful way to enjoy the simple pleasures of fresh ingredients and aromatic spices. Serve it with a crisp white wine or a refreshing mint tea for a truly memorable meal. And most importantly, enjoy the process of creating something delicious!